How To Make Blueberry Muffins
Yes, the obligatory How To Make Blueberry Muffin post. What exactly is our fascination with blueberry muffins? There are many ways to enjoy blueberries – in a fool, in a tart, in a pie, in a quick bread – but blueberry muffins seem big. According to some, they are number 1 vs all other muffins. Hmmm…I don’t totally get it, but I suppose they are tasty enough. Here is how to make blueberry muffins.
How To Make Blueberry Muffins – What Is There To Say?
Maybe one thing that makes blueberry muffins so great is the super-foodness of blueberries. We like to think that our snacks are always healthier than they are. Sure, the blueberries are good for you, but should we really expect their delivery in a muffin to be super healthy?
Aside from the blueberries, which are delicious though not overly powerful from a flavor perspective, it must be the muffin part that we like so much. I get that. There is nothing wrong with a basic vanilla cake, which is essentially what a blueberry muffin is. I suspect we like them so much because they are rather vanilla, rather sweet, rather moist, rather safe. You can put al little cinnamon in to help bring out the blueberry flavour. WOW!
How To Make Blueberry Muffins – An Easy Recipe.
Since blueberry muffins are a quick bread, they are pretty easy to make. As with so many things, dry and wet ingredients are mixed separately then they are put together. Perhaps the oddest piece about this How To Make Blueberry Muffins recipe is the addition of vinegar to the wet ingredients. This is because we want to get a nice muffin top. The best way to do that is to use both baking soda and baking powder. The vinegar activates the baking soda immediately while the heat activates the baking powder. Using both plus vinegar and heat gives it extra levening umph! The other thing that helps get a nice top is to fill the muffin tin full. The muffin batter then has nowhere to go but up. Consider using an ice cream scoop to fill your muffin tin.
The ‘How To Make Blueberry Muffins’ video is below and the full recipe follows. BTW, if you want to make raspberry muffins, replace the blueberries with raspberries.
- 2¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1 tsp cinnamon or to taste
- 2 large eggs
- ¾ cup of milk
- 2 tsp white vinegar
- 2 teaspoon pure vanilla
- 1 stick of melted butter
- 1 ½ cups of fresh blueberries
- Pre-heat the oven to 350F.
- In a large bowl, using a fork or whisk, mix together the flour, baking powder, baking soda, salt, and brown sugar.
- In another bowl, whisk together the eggs, milk, vinegar, and vanilla.
- Pour the wet ingredients into the dry ingredients. Pour in the melted butter and stir with a fork until just combined. Fold in the blueberries.
- Line a muffin tin with paper cups. Fill the cups with batter using an ice cream scoop.
- Bake for about 15-20 minutes or until a knife or toothpick inserted into the center comes out clean.
- Let cool 5 minutes in the pan. Remove the muffins to a cooling rack and cool completely.
I hope you enjoy!
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